This hearty rigatoni is given a summer twist with the addition of fresh and juicy plums. You could leave them out, but for heaven’s sake, why?

Scale

1 lb rigatoni

1 lb fresh Italian sausage

1/2 c olive oil

1 sliced onion

3 cloves sliced garlic

8 oz San Marzano canned plum tomatoes with juice

1 c grated Pecorino, or Parmigiana,

1/4 c chopped Italian parsley

5 thinly sliced plums

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Bring a large pot of water to a boil and add salt to taste. It should taste like the sea as this gives your pasta flavor!

In a large skillet over medium high heat, add 1/4 olive oil and heat for 30 seconds.

Add crumbled pork and sear until well browned, stirring every now and then. You do want this to get a good sear, though!

When sausage is browned, add onions and garlic and cook for 5 minutes. Do not burn garlic!

Add tomatoes to mixture and lower heat to low.

Start your rigatoni cooking. Cook for 1 minute less than package directions, as it will finish cooking in the sauce.

Add pasta to sauce and add some pasta water if you want a thinner sauce. I also added a bit more sauce from the tomatoes.

After tossing stir in other 1/4 c of olive oil, parsley, plums and half the cheese. Serve with remaining cheese!